Chickpea proteins for food applications

Abstract

The potential applications of chickpea proteins (Cicer arietinum L. cv Kaniva) as food ingredients have been investigated and presented in three major parts of this thesis.
The first part identified different extraction conditions and their effects on the extraction yield and characteristics of the isolated proteins.
The second part defined the functional properties of these isolated proteins and relevant factors affecting their behaviour.
The third part investigated the effects of chemical and enzymatic modifications on the composition, structural characteristics, functional and flow properties of
the modified proteins, particularly, their rheological properties in wheat flour dough systems.